Scotch Eggs

1970-01-01

Cuisine: American

I suggest that you use American Sausage meat as I am finding that Canadian sausage meat is so full of fat that it shrinks too much. This recipe serves

Ingredients

12 small/medium eggs -- shelled
2 lbs sausage meat PIERRE, Pork Sausage Link - All Meat, cooked, product code 3755, contains USDA commodity meat
breadcrumbs
oil for deep frying
NEWER VERSION
12 small/medium eggs----shelled
2 lbs sausage meat PIERRE, Pork Sausage Link - All Meat, cooked, product code 3755, contains USDA commodity meat
flour Wheat flour, white, all-purpose, enriched, unbleached
uncooked eggs Egg, whole, raw, fresh
bread crumbs -Flavoured
oil if frying

Method

Step 1

Dry the eggs; cover completely with sausage meat and then roll in bread crumbs. Chill. Deep fry in oil at 350F til brown. NEW VERSION: Roll eggs in flour, then in sausage meat, then beaten eggs, then breadcrumbs. Chill and then deep fry. Some recipes call for them to be baked at 350F until sausage meat is cooked.

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